Texas Food Manager Exam Practice Test 2025/2026 – Learn2Serve / 360Training Format with Detailed Answers and Explanations

Texas Food Manager Certification Practice Exam
(Learn2Serve / 360Training 2025/2026)

Introduction
This practice exam features 100 multiple-choice questions aligned with the Texas Department of State
Health Services (DSHS) standards and the 2022 FDA Food Code. It covers essential topics for food
manager certification, including pathogens, temperature controls, hygiene, and compliance. Use this
to prepare for the official Learn2Serve or 360Training exam. Review Texas Administrative Code Title
25, Chapter 228 for state-specific rules.




Question [1]: Which bacterium is most associated with poultry and eggs, causing salmonellosis?

A. E. coli O157:H7
B. Salmonella spp.
C. Listeria monocytogenes

D. Clostridium botulinum

Answer: B — Salmonella spp.

Rationale: Salmonella is a common pathogen in raw poultry and eggs, leading to foodborne illness;
2022 FDA Food Code Annex 3 identifies it as a major risk, requiring cooking to 165°F. E. coli links to
ground beef (A), Listeria to deli meats (C), and botulinum to anaerobic canning (D).

Question [2]: What is the danger zone for bacterial growth in TCS foods?

A. 0°F to 40°F
B. 41°F to 135°F
C. 136°F to 200°F

D. Above 212°F

Answer: B — 41°F to 135°F

,Rationale: The 2022 FDA Food Code §3-501.16 defines the danger zone as 41°F–135°F where
pathogens multiply rapidly; Texas DSHS enforces limits to 4 hours exposure. Other ranges are safe
cold (A), hot holding (C), or boiling (D).

Question [3]: Proper handwashing duration is at least how many seconds?

A. 5 seconds
B. 10 seconds
C. 20 seconds

D. 30 seconds

Answer: C — 20 seconds

Rationale: 2022 FDA Food Code §2-301.12 requires 20 seconds for effective handwashing to remove
contaminants; Texas DSHS hygiene rules emphasize this to prevent Norovirus spread. Shorter times
are insufficient (A,B), longer not required (D).

Question [4]: The minimum cooking temperature for ground beef is?

A. 145°F
B. 155°F
C. 165°F

D. 135°F

Answer: B — 155°F

Rationale: Per 2022 FDA Food Code §3-401.11, comminuted beef must reach 155°F for 17 seconds to
destroy E. coli; Texas DSHS adopts this for TCS meats. 145°F for steaks (A), 165°F for poultry (C),
135°F for roasts (D).

Question [5]: To prevent cross-contamination, store raw fish above?

A. Raw poultry
B. Ready-to-eat salads
C. Raw ground beef

D. Raw pork

Answer: D — Raw pork

, Rationale: 2022 FDA Food Code §3-302.11 mandates hierarchy: poultry lowest, then beef, pork, fish,
with RTE highest to avoid drippage; Texas DSHS storage rules follow. Salads must be above all raw
(B), beef below fish (C), poultry lowest (A).

Question [6]: Employees with which condition must be excluded from food handling?

A. Acne
B. Hepatitis A
C. Common cold

D. Seasonal allergies

Answer: B — Hepatitis A

Rationale: 2022 FDA Food Code §2-201.12 excludes for Hepatitis A due to fecal-oral transmission;
Texas DSHS employee health policy requires medical clearance. Acne/cold/allergies may restrict but
not exclude (A,C,D).

Question [7]: What is the chlorine concentration for sanitizing in a three-compartment sink?

A. 10–25 ppm
B. 50–100 ppm
C. 200–400 ppm

D. 500 ppm

Answer: B — 50–100 ppm

Rationale: 2022 FDA Food Code §4-501.114 specifies 50–100 ppm chlorine at ≥75°F for 10 seconds
contact; Texas DSHS verifies with test strips. Lower ineffective (A), higher for Quats (C), 500 too high
(D).

Question [8]: HACCP Principle 2 involves?

A. Hazard analysis
B. Determine critical control points
C. Monitoring procedures

D. Verification

Answer: B — Determine critical control points